A fisherman friend gave me a lovely salmon fillet from his fishing trip to Alaska, so I’m tempted to make this salmon and bacon chowder recipe. Or should I just roast the salmon in a sizzling hot cast-iron skillet? Until I make up my mind, I’ll share my chowder recipe again.

1. Cook bacon in a Dutch oven or big pot until crisp; remove and set aside. (I like to scoop it onto paper towel to soak up some of the grease.) To the same pot, add olive oil, onion, carrot and celery. Cook and stir until tender, about 5 minutes. Add garlic, stir for about 30 seconds, then add flour. Cook and stir for 1 minute more. Stir in potatoes and broth. Bring to boil, reduce heat and simmer, covered, for 15 minutes or until potatoes are just tender.

2. Stir in the bacon you’ve set aside, salmon, corn, half and half. Cook gently (do not boil) for 5 minutes or until salmon is cooked through. If desired, sprinkle individual servings with additional cooked bacon.

Yes it is. Time for a warm bowl of amazement to wrap your chilly little hands around. It’s salmon chowder time. Or you can call it a creamy, chunky seafood soup. But first:

Lesson #1: Fish should never taste or smell fishy. I always ask for a sniff when I’m buying fish. The request typically causes raised eyebrows. Don’t care. Just want good fish.

Lesson #2: Frozen fish is often best. Unless you live on the coasts, fish often is flash-frozen and shipped to markets across the country…which is thawed before being displayed on ice. So buy your own fresh-off-the-boat flash-frozen fish and thaw it when ready.

Lesson #3: There is a Seafood Watch list of fish to avoid. For alternatives, get the scoop from Monterey Bay Aquarium.

1. Cook bacon in a Dutch oven or big pot until crisp; remove and set aside. (I like to scoop it onto paper towel to soak up some of the grease.) To the same pot, add olive oil, onion, carrot and celery. Cook and stir until tender, about 5 minutes. Add garlic, stir for about 30 seconds, then add flour. Cook and stir for 1 minute more. Stir in potatoes and broth. Bring to boil, reduce heat and simmer, covered, for 15 minutes or until potatoes are just tender.

2. Stir in the bacon you’ve set aside, salmon, corn, half and half. Cook gently (do not boil) for 5 minutes or until salmon is cooked through. If desired, sprinkle individual servings with additional cooked bacon.